Simple Drop Biscuits
I’ve made these simple drop biscuits more times than I can count — they’re the kind of recipe that fixes dinner, fills hungry kids, and feels like fresh-baked comfort with almost no fuss. This version uses just pantry staples and a single bowl, so it’s perfect when you want quick warm biscuits without rolling or cutting. If you like straightforward baking projects that reward you with flaky, golden results, this is for you. For more small-ingredient baking ideas, check out this five-ingredient bread recipe that follows the same “simple and satisfying” philosophy.
Why you’ll love this dish
Drop biscuits are comfort food made fast. They require no chill time, no dough rolling, and a short bake time, so they’re ideal for weeknight dinners, last-minute brunches, or when you want something to sop up stew or gravy. Budget-conscious cooks will love the ingredient list — all-purpose flour, baking powder, a little butter, and milk — and picky eaters usually approve of the plain, buttery flavor. They’re also a forgiving way to practice biscuit technique before tackling laminated or layered biscuits.
“Quick, flaky, and impossible to mess up — perfect for busy mornings and hungry families.”
If you’re exploring other biscuit styles, you might enjoy how these differ from cream biscuits like angel biscuits, which rely on different textures and methods.
How this recipe comes together
Short overview of the process so you know what’s coming:
- Heat the oven while you mix dry ingredients.
- Cut softened butter into the flour mixture until it’s crumbly.
- Stir in milk just until a loose, sticky dough forms.
- Drop spoonfuls onto a baking sheet and bake until golden.
- Serve warm — no shaping required.
This quick outline should help you scan the method and decide when to prep sides or set the table.
Key ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened (cut into small pieces for easier mixing)
- 1 cup milk
Notes and substitutions:
- Flour: All-purpose gives the right balance of structure and tenderness. For a slightly lighter biscuit, use 1 cup all-purpose + 1 cup self-rising and omit the baking powder and salt (adjust to taste).
- Baking powder: Freshness matters — if it’s older than 6–12 months, replace it. See tips about baking powder in this guide.
- Butter: Cold, grated butter can create flakier pockets, but softened butter is easier for a quick drop biscuit. Use salted butter if that’s what you have, and reduce added salt by a pinch.
- Milk: Whole milk produces richer biscuits. For a tangy lift, substitute 3/4 cup milk + 1/4 cup plain yogurt.
Directions to follow
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt until evenly distributed.
- Add the softened butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with pea-size bits.
- Pour in the milk and stir with a wooden spoon or spatula just until the dough comes together. Don’t overmix — a slightly shaggy, sticky dough is good.
- Use a large spoon or ice cream scoop to drop heaping spoonfuls of dough onto the prepared sheet, spacing them about 1 inch apart.
- Bake for 15–20 minutes, until the tops turn golden brown and a toothpick in the center comes out clean.
- Remove from the oven and transfer to a wire rack for a few minutes. Serve warm.
Best ways to enjoy it
- Split and slather with butter and honey for a simple treat.
- Serve alongside soups, chili, or pot roast — the biscuits are perfect for sopping up sauces.
- Make mini biscuit sandwiches with fried eggs and cheese for breakfast.
- For a Southern-style accompaniment, pair with sausage gravy. These biscuits also work as a quick base for shortcakes when topped with macerated berries and cream.
Storage and reheating tips
- Room temperature: Store cooled biscuits in an airtight container for up to 2 days. Keep them loosely covered to avoid sogginess.
- Refrigerator: Wrap tightly and refrigerate up to 4 days, but bring to room temperature or reheat before serving.
- Freezing: Freeze fully cooled biscuits in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen: wrap in foil and bake at 325°F (160°C) for 10–15 minutes, or microwave briefly for a quicker option.
- Reheat: To refresh crispness, warm in a 350°F (175°C) oven for 5–8 minutes. Microwaving softens them quickly but can make them a bit gummy if overdone.
Practice safe food handling: cool biscuits completely before freezing and reheat leftovers to at least 165°F (74°C) when serving.
Pro chef tips
- Don’t overwork the dough. Mix until just combined — overmixing develops gluten and makes biscuits tough.
- For flakier texture, chill the bowl and even grate cold butter into the flour instead of using softened butter.
- Use an ice cream scoop for uniform biscuits that bake evenly.
- Rotate the baking sheet halfway through baking if your oven has hot spots.
- Check your baking powder: drop a pinch in warm water — it should fizz. If not, replace it. For more technique-driven biscuit ideas, see this take on baked biscuits.
Creative twists
- Herb & cheddar: fold in 1/2 cup shredded sharp cheddar and 1–2 tablespoons chopped chives or rosemary.
- Garlic-parmesan: brush tops with melted butter mixed with garlic powder and sprinkle with grated Parmesan before baking.
- Sweet cinnamon: add 2 tablespoons sugar and 1 teaspoon cinnamon to the dry mix; glaze warm biscuits with a simple powdered sugar drizzle.
- Dairy-free: replace butter with 1/4 cup coconut oil (solid) and use your preferred plant milk. Texture will vary slightly.
- Buttermilk swap: use buttermilk instead of milk for tangier, slightly taller biscuits.
Helpful answers
Q: How long does this recipe take from start to finish?
A: About 25–30 minutes total. Prep is 5–10 minutes and baking takes 15–20 minutes.
Q: Can I make the dough ahead of time?
A: Yes. Keep the mixed dough covered in the fridge for up to 24 hours. Bring it back to room temperature briefly before baking, then bake as directed — you may need an extra minute or two.
Q: My biscuits are dense. What went wrong?
A: Common causes: overmixing the dough, old/ineffective baking powder, or too much flour (pack flour lightly when measuring). Use fresh baking powder and mix just until combined.
Q: Can I freeze the unbaked drops?
A: Yes. Drop dough onto a lined sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time.
Q: Are these suitable for dietary swaps like gluten-free?
A: You can try a 1:1 gluten-free flour blend formulated for baking, but texture will differ. For vegan versions, use plant-based milk and vegan butter.
Conclusion
If you want a fast, reliable biscuit that delivers warm, tender results with minimal effort, this simple drop biscuit recipe is a winner. For variations and step-by-step photos from other trusted sources, try the Easy Drop Biscuit Recipe or the comforting techniques in Easy Drop Biscuits – Barefeet in the Kitchen.
Drop Biscuits
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder Freshness matters — replace if older than 6–12 months.
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, softened Cut into small pieces for easier mixing.
- 1 cup milk Whole milk produces richer biscuits.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt until evenly distributed.
- Add the softened butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with pea-size bits.
- Pour in the milk and stir with a wooden spoon or spatula just until the dough comes together. Don’t overmix — a slightly shaggy, sticky dough is good.
Baking
- Use a large spoon or ice cream scoop to drop heaping spoonfuls of dough onto the prepared sheet, spacing them about 1 inch apart.
- Bake for 15–20 minutes, until the tops turn golden brown and a toothpick in the center comes out clean.
- Remove from the oven and transfer to a wire rack for a few minutes. Serve warm.
